Crockpot Chicken Noodle Soup New Orleans Style Recipe
1 lg Whole fryer
1/2 c Diced celery
4 ea Cloves minced garlic
3 ea Bay leaves
4 ea Qts water
2 tb Butter
1 c Sliced mushrooms
1/4 c Cream sherry
Green onions for garnish
1 c Diced onions
1/2 c Minced parsley
1 c Chopped carrots
1 ts Poultry seasoning
12 oz Broad egg noodles
1 c Sliced onion rings
1 c Diced carrots
Salt and pepper to taste
First, take the chicken and wash it thoroughly - that means both
inside and out! Remove the giblets, scrub out the internal cavity
under cold running water, and scrape away anything that doesn't look
edible. (But DO NOT remove the chicken skin or any of the fat! You
need the skin to make a rich stock.) Next, take a crock pot and place
the chicken and giblets into it. Then drop in the diced onions,
the 1/2 cup of chopped carrots and bay leaves, poultry seasoning
and *2* quarts of water. Then, with a spoon, evenly distribute the
seasoning mixture around the chicken, turn the crock pot to high,
and cook for at least six hours (or better still, OVERNIGHT).
Remember, the longer you cook, the richer the base stock and the
more tender the chicken. (I cooked it overnight) While the chicken
is slow-cooking, it's a good time to prepare your noodles. Go ahead
and boil them according to package directions... but DO NOT COOK THEM
UNTIL DONE! Keep in mind that you're going to drop them into a soup,
so you want them el dente (firm), otherwise they'll turn to pure mush
by the time you eat them. Furthermore, you want a small percent of the
starch in the noodles to cook into the soup to thicken it slightly -
if you cook the noodles all the way, the soup's consistency will be
flat and thin. After the noodles are cooked, butter them slightly and
set them aside. When the chicken is tender, take a set of tongs or a
strainer spoon, remove it from the crock pot (it may tend to fall apart,
but that's okay), and set it on a platter to cool. At this point, strain
out all the seasoning vegetables from the stock, place the stock into a
metal bowl, and place the bowl into the refrigerator or freezer until
the chicken fat congeals (which should take about 1 hour). Meanwhile,
pick the chicken off the bones and, with a sharp knife, chop it into
bite-sized pieces. Then, in a heavy 12-inch skillet, melt the butter
and saute the sliced onions, mushrooms, and carrots until they're tender.
Then drop in the chopped chicken meat. And over medium-low heat, cook it
into the vegetables for about 10 minutes. While the chicken and vegetables
are sauteing, remove the chicken stock from the refrigerator, skim off
all the fat, and place the skimmed stock into a soup pot, along with the
remaining 2 quarts of water. At this point, you should season the soup
stock to taste with salt and pepper. Now drop in the sauteed chicken,
mushrooms, onion rings and diced carrots - along with the sherry, the
Tabasco, and as soon as it comes to a boil, reduce the heat to low and
simmer the soup about 30 minutes to allow all the flavors to thoroughly
blend. When you're ready to eat, ladle out heaping helpings of the piping
hot soup into bowls, garnish with a sprinkling of thinly sliced green
onions, and serve with crunch saltines. I used several generous shakes
of Tabasco. It was spicy, but not overwhelmingly hot and fiery. And it
was HEAVENLY!
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